Updated Meatball Stew En Casserole

Meatball Stew en Casserole
John Kelly/StockFood Creative/Getty Images
Prep: 35 mins
Cook: 45 mins
Total: 80 mins
Servings: 8 to 10 servings
Nutritional Guidelines (per serving)
394 Calories
24g Fat
31g Carbs
16g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 8 to 10
Amount per serving
Calories 394
% Daily Value*
Total Fat 24g 30%
Saturated Fat 7g 37%
Cholesterol 52mg 17%
Sodium 1095mg 48%
Total Carbohydrate 31g 11%
Dietary Fiber 6g 23%
Total Sugars 9g
Protein 16g
Vitamin C 15mg 73%
Calcium 177mg 14%
Iron 3mg 15%
Potassium 768mg 16%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This easy version of a one dish meal uses some of my favorite convenience foods. Don't turn up your nose at convenience foods; this type of recipe used to take a couple of hours to make. And, having grown up with the original, I can say with confidence that this twist on the classic recipe is just as good.

All you need with this recipe is a nice green salad tossed with some avocados and grape tomatoes and drizzled with a tangy vinaigrette. Enjoy every bite of this fabulous meal.


  • 1 1/2 pounds frozen cooked meatballs

  • 1 medium onion, coarsely chopped

  • 3 cloves garlic, minced

  • 2 tablespoons olive oil

  • 8 ounces button mushrooms, sliced

  • 1 (10-ounce) can cream of mushroom soup with roasted garlic

  • 1/2 cup milk

  • 1 teaspoon dried thyme

  • 1 teaspoon onion salt

  • 1 (10-ounce) package frozen baby peas, thawed

  • 1 (16-ounce) package frozen carrot slices, thawed

  • 1 (24-ounce) container refrigerated mashed potatoes

  • 1/2 cup grated Parmesan cheese

Steps to Make It

  1. Preheat the oven to 400 F.

  2. Bake the meatballs as directed on package, or make and bake 2 batches of Easy Meatballs. Set aside.

  3. In a heavy saucepan, saute the onion and garlic in the olive oil until tender. Add the mushrooms and cook and stir for 3 minutes longer.

  4. Stir in the canned soup, milk, nutmeg, thyme, and onion salt. Gently stir in the cooked meatballs, thawed peas, and thawed carrots. Pour into a 3-quart casserole dish.

  5. Prepared the mashed potatoes as directed on the package, adding the Parmesan cheese at the end.

  6. Spoon dollops of the mashed potatoes around the edge of the casserole.

  7. Bake for 25 to 35 minutes, until the potatoes are browned and casserole is bubbly.

To Freeze Ahead

  1. Leave meatballs frozen or bake and cool homemade meatballs.

  2. Saute the onion and garlic in oil, add mushrooms and cook, then stir in canned soup, milk, thyme, and onion salt.

  3. Chill this mixture in the refrigerator, then stir in frozen meatballs, frozen carrots, and frozen peas. Place in an appropriately sized casserole dish, wrap well, label, and freeze up to three months.

  4. Store the mashed potatoes in the refrigerator and the Parmesan cheese in fridge.

To Thaw and Reheat

  1. To thaw and reheat, thaw the casserole overnight in the refrigerator.

  2. Bake, covered, at 400 F for 35 to 45 minutes or until the casserole bubbles around the edges.

  3. Uncover the casserole, then combine the potatoes and Parmesan cheese and spoon around the edge of the casserole.

  4. Bake for 15 to 20 minutes longer or until potatoes are browned and casserole is bubbly.

Glass Bakeware Warning

For premade casseroles or leftovers that are in a glass baking dish and have been refrigerated, do not place directly into a hot oven as the glass can shatter. Instead, place any cold glass bakeware into a cold oven to warm up while it preheats. Or, allow the bakeware to rest outside of the fridge for 30 minutes to reach room temperature while the oven preheats.

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